How to make River Cottage's sea bass and curried leeks

Wonderfully aromatic and fragrant, the leek element of this dish can even be made the day before to save time

Be sure to only source bass from a local rod and line fisherman (Matt Austin)

The most important thing about this dish is sourcing the sea bass correctly. Bass has been over fished for years so you should only buy from a local rod and line fisherman, failing that hake or Pollack work wonderfully well as replacements. The curried leeks are best made the day before and are delicious on their own with some flat breads or with any other fish or meat.

Sea bass with curried leeks and watercress

Serves 2

2 medium leeks topped, tailed, sliced finely on an angle and thoroughly washed
1tsp fennel seeds, toasted and lightly bashed
1tsp cumin seeds, toasted and lightly bashed
1tsp coriander seeds, toasted and lightly bashed
1tsp black onion (nigella) seeds, toasted
1 clove of garlic, peeled and finely chopped
1 mild red chilli (hotter if you prefer), deseeded and finely chopped
2tsp good quality curry powder
100ml coconut milk 
1tbsp tomato puree 
1 small bunch of coriander roughly chopped stalks and all (cut the stalks a lot finer)
2 x 150g portions of line caught English channel sea bass​
1 knob of butter
1 bunch watercress

Heat a little light rapeseed oil in a medium sized pan and put in all the seeds apart from the black onion seeds and gently fry, followed by the garlic and chilli, until the garlic turns golden brown.

Add the leeks and cook until the leeks start to soften, add the curry powder and cook for a further few minutes. Add the coconut milk and rapidly boil until slightly reduced, then add the tomato puree and the black onion seeds and cook until the leeks are soft and it forms a lovely thick sauce

Season and at the last minute add the fresh coriander. Meanwhile, heat a heavy based frying pan that is big enough to fit the fish with room to spare, until it starts to smoke. Season the bass with sea salt, add a little light oil to the pan and then add the fish skin side down, using a little pressure on the top of the fish to keep the skin in contact with the pan.

Once the skin has had time to crisp, turn the fish over, add the butter and remove from the heat. Set aside for 3-4 minutes as the residual heat in the pan will complete the cooking. Serve with the leeks, watercress and any leftover butter.

Recipe by Gelf Alderson, executive chef at River Cottage (Rivercottage.net)